Serves 4
For the chocolate mousse: 200g dairy free cream, 100g 70% dark chocolate, 4x 6cm by 6cm ring moulds.
Place 125g cream in a large pan and warm over a medium heat. Place the chocolate into a large bowl. Once the cream reaches 80°C, pour it over the chocolate and stir until melted and emulsified. Whip the remaining 125g cream until it makes soft peaks, and fold into the chocolate mixture. Fill a piping bag with the mousse, pipe evenly into the rings and refrigerate until needed. Remove from the ring using a blowtorch.
For the salted caramel: 100g caster sugar, 30g water, 60g dairy free cream, 20g vegan butter, ½ tsp vanilla paste, large pinch of maldon sea salt.
Place the sugar and water in a heavy based saucepan, mix lightly, and place on a medium/high heat. Boil until dark golden brown, remove from heat and slowly whisk in the cream and vanilla. Lastly, whisk in the butter and salt. Allow to cool and place in a piping bag/ squeezy bottle for later.
For the olive oil snow: 25g Extra virgin olive oil, 19g of Maltosec (maltodextrin powder), small pinch of salt.
Place olive oil in a mixing bowl with the salt, and slowly add the maltodextrin while whisking.
For the chocolate arms : 20g 70% dark chocolate, iced water.
Gently melt the dark chocolate in a bowl over a pan of simmering water, and then place in a piping bag. Pipe arm and hand shapes into the iced water.
To finish: candied orange peel, toasted cocoa nibs, vanilla ice cream, 4 tbsp feuilletine.
Cut the orange to a carrot nose shape. Ball the ice cream. Place the cocoa nibs in the ice cream to create eyes, add the orange nose. Place a spoon of feuilletine on each plate, put the mousse on top, drizzle with caramel, cover with snow, then add the head and arms.